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15thStreetPizzaandPub: Thanks for the heads up. I’ll get that done tomorrow.

indie pizza: Wow, with a reputation like that, how do those guys stay in business? I am currently with Cintas and at first was very satisfied. But my driver and rep changed and everything seems to going downhill. I’ll be done with my 2 year contract next month so that is why I asked the...

No, these are not dual ovenable containers. They are made of polypropylene. See http://www.pactiv.com/products_na/newspring/VersaHome.html for more details. In a 58 oz. box, I’m able to get 30 oz. of cooked spaghetti, 15 meatballs (1 1/2 oz. ea), 15 fl. oz. of sauce, and 3 3/4 oz. of mozzarella...

Correction= Versatainer by Newspring I would have edited it, but that’s whole other issue.

I use a Veratainer 58 oz rectangular box for my family pasta dishes. http://www.pactiv.com/products_na/newspring/images/989B.jpg I like them because they’re hefty enough to handle the weight of the pasta, sauce, and meatballs. We put the garlic bread in a separated syrofoam container. What I...

I’ll even take a “stay away from xyz company”. Thanks

Is anyone totally satisfied with their linen service?

Re: Help! Pizza by the Slice place being destroyed by Health Billhouseman: You may want to make half & half, or even quarters of various pizzas rather than whole pizzas. That has helped us turn our pizzas much faster. For those customers that only want a certain type, they’ll usually stick...

royster13: That is a very interesting point. I’ve never heard that before, but it makes a lot of sense. Maybe I’ll try that.

Norma, congrats on getting your stand open. Sounds interesting. I’m not trying to sound condescending here, but don’t you think you should have had your dough formulation done before you opened? Don’t gauge your customer’s satisfaction on the fact that you didn’t get any complaints. You’ll soon...

Daddio: My recommendation is to download a couple of POS trial copies (POSuccess being one of them). Play around with them for awhile and see for yourself that they are what you’re looking for. POSuccess trial has a fictitious restaurant loaded, so it’s fairly easy to see how it works. You can...

I know I’m kind of answering my own question, but I’m still open to other thoughts. It seems that people are more price conscious than ever and having my spaghetti priced at $5.49 is a pretty good deal. Since 84% of my customers get the add-on meatballs, the price of $1.99 probably is not that...

cbaxter: My online ordering system does not make a customer pay by CC, although about 75% do. Knock on wood, but I’ve never had a prank order with my online ordering. It’s no different that phone orders as for potential of prank orders.

Easygoer13: A small operation can definitely operate without a POS. I’ve seen many that use the old-fashioned pencil and paper method. But, it you plan on any significant volume, then a Pizza POS is well worth the money. A pizza POS is a pretty specialized piece of software. It’s not just...

I’m working on the 3rd revision of my menu since opening. Lots of my items have add-ons such as meatballs with spaghetti, chicken with my salads, etc. Which is better? Having a less expensive base with add-ons or bundling the entree with the add-ons together and subtracting the add-on if the...

I’m in the process of having Taradel do my new menus + have them send them out. 5,000 menus + design + postage for $1900 bucks. That’s less than 38 cents apiece. I can’t even buy a first class stamp for that.

Not sure why I can’t edit anymore… The link above should be: http://www.samsclub.com/shopping/naviga … tem=360261

I use ProForce oven cleaner from Sam’s Club (it’s made by Ecolab). It works great and is fairly cheap. See http://www.samsclub.com/shopping/naviga … tem=360261. By the way, I also used it on the make-up air vent and it work great there too.

Re: Need Full Red FP sauce… kind of in a bind… please he JRFPizza: It is different and thanks for the offer. I am will-calling 6 cases from a distributor called Tony’s Fine Foods in Sacramento tomorrow. I was really surprised that this distributor was willing to do this for me even when they...

Hi Desi, Welcome to the TT. There is a lot of research you’re going to need to do besides the equipment. Do you have previous experience in the pizza industry? Are you going to offer delivery? What are your demographics and how do you see yourself placed in that market (i.e. volume shop...